Presnitz with a Sarawakian Twist

Ingredients

In this Sarawakian adaptation of the original Italian Presnitz, we incorporate the distinct flavors of Sarawakian cuisine. The traditional Italian Presnitz is infused with aromatic spices such as cinnamon, cardamom, and star anise, which are commonly used in Sarawakian cooking. Additionally, the filling is enhanced with local dried fruits and nuts, adding a unique twist to the original recipe. We alse have the original recipe for Presnitz, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/2 cup (75g) almonds, chopped 1/2 cup (75g) almonds, chopped
• 1/4 cup (50g) walnuts, chopped 1/4 cup (50g) walnuts, chopped
• 1/4 cup (50g) pistachios, chopped 1/4 cup (50g) pistachios, chopped
• 1/4 cup (50g) candied orange peel, chopped 1/4 cup (50g) candied orange peel, chopped
• 1/4 cup (50g) candied lemon peel, chopped 1/4 cup (50g) candied lemon peel, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 16g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 18g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water to the mixture, a little at a time, until the dough comes together. Knead the dough lightly until smooth.
3. 3.
   Divide the dough into two equal portions and shape each portion into a rectangle. Wrap them in plastic wrap and refrigerate for 30 minutes.
4. 4.
   In a separate bowl, combine the raisins, dried apricots, almonds, walnuts, pistachios, candied orange peel, candied lemon peel, ground cinnamon, ground cardamom, and ground star anise. Mix well.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Roll out one portion of the dough into a thin rectangle on a lightly floured surface.
7. 7.
   Spread half of the fruit and nut mixture evenly over the dough, leaving a small border around the edges.
8. 8.
   Drizzle half of the honey over the filling.
9. 9.
   Roll up the dough tightly, starting from one of the long sides. Repeat the process with the remaining dough and filling.
10. 10.
    Place the rolls on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
11. 11.
    Remove from the oven and let the rolls cool completely.
12. 12.
    Once cooled, dust the rolls with powdered sugar and slice into individual servings.

Treat your ingredients with care...

• Dried apricots — Soak the dried apricots in warm water for 10 minutes before chopping them. This will help soften them and make them easier to incorporate into the filling.
• Candied orange and lemon peel — If you can't find candied orange and lemon peel, you can substitute with fresh orange and lemon zest. Simply grate the zest of one orange and one lemon and mix it into the filling.

Tips & Tricks

• For a more pronounced Sarawakian flavor, you can add a pinch of ground cloves to the filling mixture.
• Serve the Sarawakian Spice-infused Presnitz warm with a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a sweeter pastry, you can brush the top of the rolls with a simple syrup made from equal parts water and sugar before baking.

Serving advice

Serve the Sarawakian Spice-infused Presnitz as a dessert or a sweet treat with a cup of hot tea or coffee. It can also be enjoyed as a snack throughout the day.

Presentation advice

To enhance the presentation, dust the sliced Sarawakian Spice-infused Presnitz with an additional sprinkle of powdered sugar just before serving. Arrange the slices on a platter or individual dessert plates for an elegant touch.